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Roasted Garlic and Tomato Soup with Grilled Artisanal Cheese Croutons

The Garden & Saucier

Roasted Garlic and Tomato Soup with Grilled Artisanal Cheese Croutons

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The Strategy:

Warm your soul with this rich, roasted tomato soup infused with three heads of sweet roasted garlic. Served alongside crispy, buttery grilled cheese croutons made with artisanal bread, it is the ultimate gourmet comfort food combo. It is a beautiful, deep-flavored soup that is perfect for a chilly afternoon or a cozy dinner.

Book: Canvas & Cuisine Page: 34 Category: HARVEST VEGETABLES

Ingredients

For the garlic

  • 3 medium heads garlic
  • 1 tablespoon olive oil
  • 1 teaspoon ground oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon coarse black pepper

For the tomatoes

  • 3-pounds ripe plum tomatoes, about 12
  • 2 tablespoons olive oil

For the soup

  • 2 tablespoons olive oil
  • 1 medium yellow onion, peeled and diced
  • 2 tablespoons brown sugar
  • ½ teaspoon crushed red pepper flakes
  • 1 quart homemade chicken stock, or prepared low sodium chicken broth
  • ½ cup heavy cream

For the croutons

  • 2 slices 1-inch thick bread
  • 2 tablespoons butter, room temperature
  • 2 ounces artisanal cheese, grated
  • 2 tablespoons chopped fresh chives
Raw cooking ingredients for Roasted Garlic and Tomato Soup with Grilled Artisanal Cheese Croutons arranged beautifully on a clean kitchen counter.

Instructions

Roast the garlic and tomatoes

  1. Preheat the oven to 400°.
  2. Cut the top third from the garlic bulbs.
  3. Place the bulbs onto a sheet of aluminum foil.
  4. Drizzle the cut side of the garlic with 1 tablespoon olive oil and season with oregano and some of the salt and pepper. Close the foil to make a packet, leaving a small opening at the top.
  5. Place the packet onto a baking dish, and roast until the cloves are soft, caramelized and coming out of their skins, about 30 to 40 minutes.
  6. Remove from the packet and cool to room temperature.
  7. Cut the tomatoes in half and squeeze the seeds from the centers.
  8. Place onto a rimmed baking sheet.
  9. Sprinkle with 2 tablespoons olive oil, and more of the salt and pepper.
  10. Roast until the tomatoes are beginning to char, about 30 to 40 minutes. You can roast the tomatoes and garlic at the same time.

Simmer the soup

  1. Heat 2 tablespoons olive oil in a deep pot over medium-high heat.
  2. Add the onion and cook until soft.
  3. Sprinkle the onions with brown sugar and crushed red pepper flakes.
  4. Cook for 2 more minutes.
  5. Add the tomatoes and their juices to the pot.
  6. Squeeze the garlic cloves into the pot.
  7. Pour in the chicken broth. Taste and season with salt and pepper.
  8. Simmer for 5 minutes.

Puree and finish with cream

  1. Turn off the heat.
  2. Let the soup cool a bit. (If you put hot soup into a blender, it will blow the lid off when you pulse it!!)
  3. Use an immersion blender, food processor, or blender to puree the soup.
  4. Return the soup to the pot and stir in the cream.

Make the grilled cheese croutons

  1. Heat a skillet over medium-high heat.
  2. Spread one side of each slice of bread with butter.
  3. Place one slice of bread, butter-side-down into the skillet.
  4. Top the bread with cheese.
  5. Top the cheese with the second bread slice, butter side up.
  6. Flip the sandwich and cook for 2 minutes.
  7. Flip again and cook for 2 minutes more.
  8. Remove the sandwich to a cutting board.
  9. Cut into 9 equal squares.

Assemble and garnish

  1. Ladle the soup into bowls.
  2. Float the croutons on top and garnish with fresh chives.
Home cook prepared steps for assembling and cooking Roasted Garlic and Tomato Soup with Grilled Artisanal Cheese Croutons.

The Heart of the Table

A steaming bowl of tomato soup paired with golden grilled cheese croutons is the epitome of home-cooked comfort, instantly bringing back warm memories. The rich scent of roasted garlic and melting cheese draws everyone close, creating a relaxed, heartwarming mood at the table.

An appetizing, fresh serving of cooked Roasted Garlic and Tomato Soup with Grilled Artisanal Cheese Croutons displayed beautifully on a styled dining table.

The Art of the Host

  • a pair of professional-grade stainless steel locking kitchen tongs
  • a flexible stainless steel slotted turner with a walnut handle
  • a set of organic, hand-glazed stoneware soup bowls in a soft sage green
  • a fine-blade microplane zester with an ergonomic soft-grip handle
  • a teardrop weighted stainless steel bar spoon with a twisted stem
  • a solid copper balloon whisk to perfectly aerate ingredients

Neighborly Grace

  • THE PRESENTATION: Ladle the hot soup into deep stoneware bowls, floating a cluster of the crispy grilled cheese croutons in the center of each. Garnish with a drizzle of olive oil and a leaf of fresh basil.
  • THE POUR: Pair the sweet tomatoes and rich cheese with a medium-bodied Chianti Classico served at 60°F, or a dry Sauvignon Blanc. For a non-alcoholic option, offer a hot, spiced apple cider served in a stoneware mug.
  • THE VIBE: Evening Dining Room. Warm lighting and the comforting aroma of roasted tomato soup set a cozy, relaxed mood for dining.
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